Name: Almond-Flour Peach Cobbler
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 4–5 medium medium peaches, sliced (ripe but still slightly firm); 1–2 tablespoons maple syrup (adjust to taste) (For a lower-sugar bake, reduce to 1 tablespoon and use a squeeze of lemon.); 1 teaspoon ground cinnamon; 2 cups almond flour (blanched for best texture) (Coarse almond meal can be used but results in a grainier texture.); 3 tablespoons melted coconut oil or vegan butter (Use vegan butter for a dairy-free option.); 1/8 teaspoon salt; 1/2 teaspoon vanilla extract

I’ve been making this almond-flour peach cobbler all summer — it’s quick, naturally gluten-free, and the almond topping crisps up beautifully while the peaches soften into a fragrant, saucy filling. It’s the kind of dessert you can pull together on a weeknight yet serve proudly at a weekend brunch, and it stays light enough to finish after a big meal.

Why you’ll love this dish

This cobbler keeps the best parts of a classic peach dessert while swapping wheat for almond flour, so it’s naturally gluten-free and has a tender, slightly nutty topping. It’s ideal when peaches are in peak season and you want something that highlights their sweet, floral flavor without a heavy crust. Make it for casual family dinners, holiday potlucks, or a sunny brunch.

“A perfect balance of juicy peaches and a crisp, almond-forward topping — everyone asked for seconds.” — a satisfied guest

If you enjoy peach-forward treats, you might also like the playful twist in these peach cobbler cheesecake donuts, which riff on the same flavors in a grab-and-go format.

The cooking process explained

Before you start: this recipe is a two-bowl, one-dish bake. First, you macerate the sliced peaches with maple syrup and cinnamon so they release juices and become saucy. Separately, you mix almond flour with melted coconut oil (or vegan butter), salt, and vanilla to make a crumbly, buttery topping. Spread the peaches in a greased dish, scatter the topping, and bake until the fruit bubbles and the top is golden. Expect about 10 minutes active prep and 30–35 minutes baking.

What you’ll need

4–5 medium peaches, sliced (ripe but still slightly firm)
1–2 tablespoons maple syrup (adjust to taste)
1 teaspoon ground cinnamon
2 cups almond flour (blanched almond flour gives the best texture)
3 tablespoons melted coconut oil or vegan butter (for a dairy-free option)
1/8 teaspoon salt
1/2 teaspoon vanilla extract

Notes and substitutions:

If you prefer a little extra chew on top, stir in 2 tablespoons of finely chopped almonds or coconut flakes.
For a lower-sugar bake, reduce maple syrup to 1 tablespoon and add a squeeze of lemon to the peaches to brighten flavor.
If you want a cheesecake-style finish, see these peach cobbler cheesecake recipe notes for inspiration.

Directions to follow

Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish with a little coconut oil.
In a medium bowl, toss the sliced peaches with maple syrup and cinnamon. Let them sit 5–10 minutes to macerate and release juices.
In a separate bowl, combine the almond flour, melted coconut oil (or vegan butter), salt, and vanilla. Use a fork to mix until the mixture forms coarse crumbs.
Pour the peach mixture into the prepared dish, spreading it into an even layer. Scatter the almond flour topping evenly over the peaches.
Bake for 30–35 minutes, until the topping turns golden brown and the peach juices are bubbling at the edges.
Remove from the oven and let cool for 10 minutes before serving. This helps the juices set and makes spooning neater.

Best ways to enjoy it

Serve warm with a scoop of vanilla ice cream, coconut whipped cream, or a dollop of Greek yogurt for a tangy contrast. For a brunch buffet, pair small ramekins of cobbler with coffee and a fruit salad. You can also spoon it over pancakes or hot cereal for a decadent breakfast twist.

Storage and reheating tips

Refrigerate: Cool completely, cover tightly, and store in the refrigerator for up to 4 days.
Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat a larger portion in a 325°F oven for 10–12 minutes until warmed through.
Freeze: Freeze baked cobbler in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat in a 325°F oven until hot. For best texture, freeze in single portions.
Food safety note: discard leftovers left at room temperature for more than 2 hours.

Helpful cooking tips

Pick peaches that are ripe but still slightly firm so they hold shape after baking. Overripe fruit can become mushy.
Macerating the peaches first concentrates their flavor and keeps the filling saucy without needing extra thickener. If you prefer a thicker syrup, stir 1 teaspoon of cornstarch into the peaches before assembling.
Use blanched almond flour for a lighter topping; coarse almond meal can be used but will yield a slightly grainier texture.
Don’t overpack the topping—looser crumbs bake into crisp pockets rather than a dense slab.
If your topping browns too quickly, tent the dish with foil for the last 10 minutes of baking.

Also check a few creative serving ideas inspired by peach cobbler cheesecake cones for portable dessert versions.

Recipe variations

Berry-peach mix: Add 1 cup of blueberries or raspberries to the peaches for a mixed-berry cobbler.
Spiced version: Add 1/4 teaspoon ground ginger and a pinch of nutmeg to the peach mix.
Nut-free: Substitute almond flour with sunflower seed flour; the flavor will be slightly greener, so add 1/4 teaspoon extra vanilla.
Crunch topping: Stir 2 tablespoons of chopped pecans or sliced almonds into the almond-flour topping for extra texture.
Mini cobblers: Spoon into greased ramekins for individual servings and shorten bake time by 5–8 minutes.

FAQ

Q: Can I use frozen peaches?
A: Yes. Thaw and drain excess liquid before macerating, or add 2 teaspoons cornstarch to the peach mixture to prevent a runny filling. Frozen fruit may release more juice, so adjust baking time as needed.

Q: Is this recipe gluten-free and low-carb?
A: Using almond flour makes this gluten-free. It’s lower in carbs than wheat-based cobblers, but the maple syrup and fruit add natural sugars. For lower carbs, reduce maple syrup and use fewer peaches or a smaller portion.

Q: Can I make this ahead of time?
A: You can assemble the dish and refrigerate, covered, for up to 12 hours before baking. If baking from cold, add a few extra minutes to the bake time.

Q: How do I know when it’s done?
A: The topping should be golden and the peach juices should be bubbling around the edges. If the topping browns too soon, cover with foil and finish baking.

Conclusion

If you want additional gluten-free guidance for cobblers, this Gluten Free Peach Cobbler – The Food Blog has helpful tips on texture and flour swaps. For more ideas on using almond flour in fruit bakes, read this practical take on How to Make Healthier Peach Crisp with Almond Flour which inspired some of the topping techniques used here.